Sunday, January 28, 2018

Cinnamon Raisin Bread Pudding with Maple Glaze

History has it that bread pudding's origins date as far back as the 11th century.  And the refusal to waste leftover bread made it into a popular, frugal dish.  Fast forward to more modern times, the late 20th century to be exact, and that's where my personal history with bread pudding began.

I vividly remember the first time I tasted bread pudding.  I was a college freshman being treated to dinner by a Sorority big sister at a lovely local restaurant in our college town.  I'm sure I probably followed her lead in ordering it since I had never had it (and looked up to her immensely).  But that's where the following stopped.  Once I tasted the warm, perfectly spiced and comforting pudding, I knew we'd have a life long love affair.  And if my blog is any indication, you can probably guess how much of a fan I am.

Thinking back to that first taste, Cinnamon Raisin Bread Pudding with Bourbon Sauce, I'm thrilled to be recreating a dish that expanded my food horizons all those years ago and remains as a vivid reminder of the friendship and sisterhood that framed my first encounter.

And if that wasn't enough, bread pudding is the quintessential "bang for the buck", wow appeal, minus the requisite heavy lifting, dish that cooks and bakers everywhere love to bring to life.  Not to mention that its roots in frugality still makes it perfect for sharing without breaking the bank.


My version is served warm with a generous drizzle of maple glaze (sorry Bourbon), and perfectly proportioned in individual ramekins hearkening back to that personalized dessert course where we were first introduced. :)

If you're already a fan of this delicacy, then here's more to love.  If you're making it for the first time, I'm confident that, like me, you'll never look back.

Finally, what could make this even more special than including this recipe in the 2018 edition of the Black History Month Virtual Potluck?!  What began as an expose of 28 of the web's top black food bloggers in celebration of Black History Month continues again this year in similar, delicious fashion.  Each day of February will present a new recipe for you to explore and add to your personal repertoire.  See the full lineup following the recipe and be sure to join in on the fun.

Happy Eating!

Cinnamon Raisin Bread Pudding with Maple Glaze
Ingredients:
1 lb. cinnamon raisin bread, cubed into 1 in. pieces
1 quart half-n-half
4 large eggs
1/2 cup sugar
3 tablespoons butter, melted, plus more for greasing ramekins
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
2 tablespoons maple syrup
4 tablespoons powdered sugar, plus more for dusting 


Method:
Preheat oven to 350 degrees F.  Grease individual ramekins and set aside.
Place cubed bread on a baking sheet and toast in the oven for 10 minutes. 
While bread is toasting, whisk together half-n-half, eggs, sugar, melted butter, salt, cinnamon and vanilla in a large bowl.  Add in toasted bread and push with hands to submerge in custard.  Let sit for 10 minutes.
Ladle bread custard into ramekins.  Place ramekins on a baking sheet and bake in oven for 30-40 minutes until cooked through (a tester inserted into the center should come out clean.)
Meanwhile, for the maple glaze, whisk together maple syrup and powdered sugar to desired consistency.  Add a few drops of water to loosen, if needed. 
Remove ramekins from the oven, allow to cool slightly, and dust puddings with powdered sugar.  Drizzle with maple glaze, serve and enjoy!

Black History Month Potluck 2018
Beautiful Eats & Things | Turkey Sausage Stuffed Collard Green Wraps
Better With Biscuits | Fresh Corn Pudding
Beyond The Bayou Food Blog | Creole Red Snapper Courtbouillon
Brandi’s Diary | Better than Jiffy Cornbread from Scratch
Butter Be Ready | Southern Style Mac and Cheese
Chef Kenneth | Fried Sweet Potato Hand Pie
Chocolate For Basil | Pilau and Kachumbari (Spiced Rice with Pico)
Cooks with Soul | Braised Short Rib Meatloaf
D.M.R. Fine Foods | Cinnamon Raisin Bread Pudding with Maple Glaze
Dash of Jazz | Nigerian Jollof Rice
Domestic Dee | Fried Peach Pies
Eat.Drink.Frolic. | Olive Oil Braised Collard Greens
Food Fidelity | Mofongo Relleno (Mashed Plantains with Garlic Shrimp)
Food is Love Made Edible | Buttermilk Biscuits with Fried Chicken and Tabasco Honey
High Heels and Good Meals | Crawfish Etouffee
HomeMadeZagat | Shrimp with Spicy Curry Cream Sauce
Houston Food Fetish | Sweet Almond Tea Cakes
In the Kitchen w/Kmarie | Pineapple Lemonade
Marisa Moore Nutrition | Bourbon Peach Glazed Salmon
Meiko and The Dish | Candied Bourbon Peach Cobbler
My Life Runs On Food | Lentil Soup and Roast Okra
Orchids + Sweet Tea | Carrot and Zucchini Noodles Stir Fry with Shrimp
Raised on Ramen | Orange Glazed Brussels Sprouts
Savory Spicerack | Creamy Seafood Stew
Simply LaKita | Blackberry Cobbler
The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze
The Kitchenista Diaries | Smothered Turkey Wings
The Seasoning Bottle | Honey Turmeric Skillet Chicken
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Thursday, December 29, 2011

Panettone Bread Pudding!

Panettone Bread Pudding with Amaretto Sauce
I discovered a light, airy, buttery, fruit-studded bread/cake-of-sorts several years ago, known the world round as Panettone.  An Italian staple and delicacy, it happened upon my food scene in a memorable way--and has never left.  

Panettone becomes readily available as the holiday season unfolds, almost like the perfect harbinger to all the delectable bites that lie ahead during this time of the year.  It's so wonderful that it needs no extra handling to enjoy its sweet goodness, and I typically start off the season on this note, enjoying mini-sized Panettone for snacking and toast, as I anticipate the sure-to-come ultimate indulgence of this treasure: my Panettone bread pudding.

I began serving this bread pudding during holiday gatherings years ago, and it has become a favorite tradition of mine to share with friends and family.  (I've even gifted Panettone loaves with recipe cards to hard-core fans.)  And with the typical ease that comes with making a bread pudding, the payoff is huge: wow appeal coupled with truly good eating.  I like that kind of return in any endeavor, especially one so near to my heart--and taste buds.  

Now, I'm excited to share my tradition with you.  Enjoy & Happy Eating!

P.S. I'd love to know what makes your holidays special.

Panettone Bread Pudding

Ingredients:
1 pound Panettone, cut into 1-inch cubes
5 eggs
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups milk
2 cups heavy cream
1/3 cup almond slices

Preheat oven to 350 degrees F.  Butter a 9-by-13 inch baking dish.

Spread the bread cubes out on a large baking sheet and toast in the oven until golden, about 10 minutes.

In a large bowl, whisk together the eggs, brown sugar, vanilla and almond extracts.  Slowly whisk in the milk and cream until well blended.  Stir in the bread cubes and let stand to absorb the custard, 10-15 minutes.  Stir again, then transfer the bread mixture to the prepared baking dish.  Sprinkle almond slices on top.

Bake until a knife inserted into the center of the pudding comes out clean, 45 to 50 minutes.  Transfer the pan to a wire rack and let cool for at least 5 minutes.  Serve warm or at room temperature.
Recipe adapted from Williams-Sonoma  
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Tuesday, October 22, 2013

Pumpkin Maple Bread Pudding with Toffee Sauce

It seems everything, everywhere in the food stratosphere right now is about pumpkin.  Pumpkin has long been considered a star ingredient for Fall and holiday fare...and I recently decided it was high time that I join in on the fun.

Bucking the traditional pumpkin pie, I still wanted the flavors--the warmth, spice, and homey goodness--that have made it a perennial favorite.  From there my aspirations turned to coming up with a knockout version of pumpkin bread pudding that couldn't be resisted--or forgotten.  Combining pumpkin, maple and a host of "it must be the holidays already" spices, it was a treat in the making, with the usual ease that I love when making bread pudding.


And although this sugar-n-spice confection needs no further handling to enjoy, I couldn't resist finishing it with a generous drizzle of homemade, buttery toffee sauce.  


So when you're ready for decadent, perfect for breakfast, brunch, dessert--and all-around indulgent--noshing, this recipe is one you'll want in your arsenal.

Happy Eating!

Pumpkin Maple Bread Pudding  

Ingredients:
1 lb. baguette cut into 1-inch cubes
4 cups half-n-half
3 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
¼ teaspoon ground clove
1 cup light brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract
Unsalted butter

Method: 
Preheat oven to 350 degrees F.  Butter a 9x13 baking dish and set aside.

Place bread cubes in a large bowl.  In a separate bowl combine the remaining ingredients (except for the butter, which is used above) and whisk to combine well.  Pour the custard mixture over the bread and allow the bread to soak in the mixture for 10-15 minutes.

Pour the bread and custard into the baking dish and bake until set, approximately 45-50 minutes.  Remove from the oven and place on a wire rack to cool.  Serve warm or at room temperature with toffee sauce (recipe to follow) and enjoy.

Toffee Sauce    
Ingredients: 
1 stick of unsalted butter
½ cup heavy cream
½ cup dark brown sugar 
½ teaspoon vanilla extract
¼ teaspoon salt 

Method: 
Heat ingredients in a medium saucepan over low heat, stirring occasionally, until the sugar is dissolved.  Increase the heat to a medium heat and allow to simmer until the sauce thickens, about 10 minutes, stirring frequently.


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Friday, January 31, 2020

I Can't Believe It's Vegetarian Chili + BHM Virtual Potluck

Am I alone in amazement that we are literally saying goodbye to January already?! Nonetheless here we are heading into February with no signs of time slowing down to allow for anything other.  Be that as it may, I'm inviting us to slow down as often as possible, release "hurry mode", and intentionally embrace the simple and grand moments that make up life.

As you might have guessed by now, hearty, comfort food is one of my favorite ways to settle in and take a load off.  And when you're talking good for you x good to you fare, it doesn't get much better than this.  Enter one of my favorite dishes, chili--with a vegetarian twist.  For this dish, I'm not referring to my Spicy Three Bean Chili.  Instead, I'm talking about a meatless version that mimics all the heartiness, texture and um-um goodness and flavor of your favorite turkey or beef chili.  Are you excited yet?

If I hadn't made it myself, I would have been hard pressed to believe that this was a truly meatless dish, because it gives off the exact texture and look of the chili of my childhood (grandmama's beef chili) and my favorite turkey chili I make most often these days. I don't know about you, but I call that a win-win, especially for those of us currently working on our summer bodies. ;)

With the ease of nothing more than adding meatless crumbles to my typical chili base, it was quicker, easier--and just as delicious--as my original recipe. Finish with a garnish of creamy avocado slices, peppery jalapenos, bright and fragrant cilantro, a generous splash of citrus, and whatever else you please, to take it over the top.  And don't just take my word for it.  I want you to make. it. and then tell me you're as thrilled as I am to add this to the vegetarian repertoire you never knew you wanted.

And because chili has always been a staple in my food story--from childhood until now--I'm excited to be sharing this recipe as a part of the Black History Month Virtual Potluck, now in its fourth year.  In case you're wondering, it's a wonderful collection of recipes, stories, and heritage, that showcase black culture through the lenses of cuisine and storytelling, as shared by black food bloggers throughout Black History Month (translation: it's really something special.)  *Grab the full list of BHM Potluck 2020 recipes and bloggers following the recipe below.

Enjoy... and Happy Eating! 

I Can't Believe It's Vegetarian Chili
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 bell peppers, diced
1 28-ounce can crushed tomatoes
1 8-ounce can tomato sauce
12 oz. water
1 ½ tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
2 15oz. can chili beans
1 package of Meatless Crumbles (I used Gardein's)
Several splashes of Tabasco sauce (optional)
Sliced avocados, limes, jalapenos, and chopped cilantro, for garnish 

Method:
Preheat olive oil in a heavy bottomed pot under medium heat.  Add the onion, bell pepper and ½ teaspoon salt.  Cook until vegetables begin to soften, about 5-7 minutes.  Add in garlic and cook for another minute. 

Add crushed tomatoes, tomato sauce, water, spices and seasonings, 1 teaspoon salt and Tabasco, if using.  Stir until mixed thoroughly and bring to a slight boil.  Cover, reduce heat to low and simmer for 15 minutes, stirring occasionally.  Add in meatless crumbles and beans and cook for an additional five to ten minutes.  Garnish, serve and enjoy!

Black History Month Virtual Potluck, 2020
 
 





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Tuesday, April 9, 2013

{Food Scene}: Inman Park Restaurant Week

The countdown is on to one of Atlanta's most anticipated food events, Inman Park Restaurant Week.  In recent years, Inman Park has become one of my favorite dining "districts" in Atlanta, boasting an abundance of easy charm and some of the best food across a spectrum of cuisines.  

From steakhouse fare to Southern comfort food to Spanish tapas to Italian delicacies--and much more--you will find that the restaurants of Inman Park deliver on delicious eats bite after bite.  I've personally taken in my fair share of the featured restaurants (including several repeat visits)...with no plans for stopping!  In fact, one of my birthday dinners this year was at Sotto Sotto--and their Wild Mushroom Risotto is worth its weight in gold.  See a few pics from that night's dishes below.


My Halibut entree
Whole Roasted Fish



My special dessert - a scrumptious Bread Pudding
Other personal favorites include Wisteria, Rathbuns, Parish and Barcelona, and I look forward to continuing my food exploration of this neighborhood.

Restaurant week begins April 15th and continues through the 21st.  A gold mine of good eats for less, it's the perfect opportunity to taste a new dining spot or repeat a favorite (or two).  And the three-course prix fixe menus will ensure you leave fully satisfied without breaking the bank.  

So run and make reservations now and join me in my countdown to scrumptious tastes--and Happy Eating!
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Sunday, January 20, 2019

{In Case You Missed It}: 2018 Highlights

Happy New Year (again!)  Amazingly, this year is off to a fast and furious start, with January soon to be in the rear view.  So before any more time elapses, I want to share one of my most favorite perennial posts, highlighting many of the moments that made the year gone by special for me, personally, and for D.M.R. Fine Foods.

Each year it seems like it couldn't get any sweeter and, then, it does!  And that would be 2018.  On a personal note, I enjoyed more fulfilling career, personal, civic, and relational highlights that made everything else the proverbial (and oh so delicious) icing on top.

That "icing" included special moments, among others, in food, travel, lifestyle and media--a well-rounded foray of the good life.  And I'm excited to recap some of the most special for you here, starting with a fun slideshow round-up. (*Recommended: watch in full screen mode.)

Food ~
My year in food included such highlights as once again being a featured blogger and contributor to the acclaimed Black History Month Virtual Potluck, with my Cinnamon Raisin Bread Pudding with Maple Glaze, along with more recipes and foodie indulgences from near and far.

Travel ~
My wanderlust led me to exceptional new destinations, including Cartagena, Colombia and Cozumel, Mexico, and repeat favorites, alike, including South Beach, New York City, Chicago, Orlando and Bermuda.  From the occasional business jaunt, to vacation getaways, 2018 was another year of fulfilling travel and exploration.

Fashion & Lifestyle ~
I experienced of the biggest honors of 2018 on what I'll label as the lifestyle front, which was being selected as a 2018 BHG Stylemaker by Better Homes and Gardens magazine! Can you say, awe-mazing?!  (I'll be a doing a dedicated post soon to share more of the fabulousness of my entire experience, so stay tuned!)  Beyond BHGStylemaker, I had the pleasure of joining gorgeous fashion influencer, CariRene Vintage, for an amazing afternoon of fashion inspiration at the Global Runway Fashion Presentation hosted by the Atlanta Airport.  And as a special bonus, to boot, I met one of my favorite fashion and beauty editors!

Beyond decor and fashion, another highlight included a private Girlfriends' Spa Party courtesy of Giorgio Armani Beauty and Saks Atlanta, making for a great afternoon of pampering with some of my favorite girls.

Media/Collaborations ~
2018 was another standout year on the media and collaboration front.  I was so thrilled to return to the t.v. to share more of my food and lifestyle passions, this time with the fabulous daytime show, Atlanta and Company.  My media footprint continued with my running monthly column with Atlanta Tribune: The Magazine, media corp for my forever favorite Atlanta Food and Wine Festival, and myriad media collaborations on behalf of exceptional local restaurants, wineries, farm co-ops (City Winery Atlanta, Varun Napoli, Dantanna's, Peach Dish), Atlanta Magazine, and more!

I obviously kept to my busier pace but, as always, it was extremely worth it, and equally as special to share it with you here on the blog and via social media.  I thank you for remaining connected and appreciate your ongoing support and interest in my corner of the world.  I love having you along for my journey and look forward to sharing more as 2019 continues to unfold. 

Happy Living!

 




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